Matcha and Chai Chelsea Buns with a Zesty Orange Glaze
If you love the combination of matcha and chai tea, then you have to try these matcha Chelsea buns with a masala chai-infused filling! These delicious buns combine the delicate and earthy flavor of matcha with the warm and spicy taste of masala chai, resulting in a unique and flavorful treat. To make the buns, start by making a dough with matcha green tea, flour, sugar, yeast, and milk, then roll it out and spread the filling made with butter, sugar, and a masala chai tea infusion. Bake until golden and serve warm. These buns are perfect for breakfast, brunch, or as a snack with tea or coffee. The combination of matcha and chai tea will take your taste buds on a journey, and you'll love how these two teas blend together. Don't miss out on this delicious and unique recipe!
What is the Difference Between Chelsea Buns and Cinnamon Rolls?
A Chelsea Bun is a traditional British bun similar to that of Cinnamon buns or rolls. They originated from Chelsea in London and contain dried fruit and have a thin glaze on top. Cinnamon buns or rolls, are believed to be more of a Swedish creation, have no fruit and are usually topped with a thick cream cheese frosting.
What is the Difference Between a Chelsea Bun and a Belgian Bun?
A Belgian bun is another variation of the Chelsea bun, it is a large round (or squareish) bun with sultanas or raisins, covered in fondant icing and a glace cherry on top. A Belgian bun doesn’t usually contain a swirl of cinnamon and sugar. And I can’t seem to find out if the Belgian bun actually originated from Belgium, that’s a bit of a mystery!
INGREDIENTS (Serves 12)
For the Buns
4 Cups (600g) of Plain/All Purpose Flour
1 Cup (8fl oz) of Milk
1/2 Cup (125g) of Butter
4 Tablespoons of Caster Sugar
1 Egg
1 Packet (7g) of Instant Yeast
Pinch of Salt
For the Filling
4 Tablespoons of Masala Chai
5 Tablespoons of Butter
5 Tablespoons of Brown Sugar
1 Tablespoon of Ground Cinnamon
1/2 Cup (75g) of Sultanas
For the Orange Glaze
1 Cup (100g) of Icing/Powdered Sugar
1 Tablespoon of Butter
Juice & Zest from 1/2 a Large Orange
METHOD
Preheat the oven to 375*F/190*C/Gas Mark 5 and line a 9”x13” baking tray with parchment paper, or grease the tray and dust in flour.
Warm the milk so that it is warm, stir in the salt and caster sugar. Sprinkle the yeast over the top and set aside for 5 minutes to allow the yeast to bloom.
Sieve the flour and matcha green tea into a large mixing bowl and create a well in the middle.
Slowly pour the sweet milk and yeast mixture into the well and combine using a fork.
Soften the butter and cut into cubes. Using your hands, kneed the butter and the egg into the dough and combine. This step should take about 5 minutes or so to kneed the dough into a neat round ball.
Cover with a warm tea towel and set aside to proof for an hour (until it has doubled in size) Depending on how warm it is, proofing may take longer than an hour.
While the dough is proofing, make the filling. Melt the butter/butter alternative and add the chai loose leaf. Allow to infuse for 10-15 minutes. Remove the leaves using a fine mesh strainer. You may need to warm up the butter once again to separate the butter from the loose leaf tea.
Gently roll out the dough using a rolling pin to approximately 12” x 17” in size.
Spread the infused butter onto the dough, sprinkle on the cinnamon, sugar and sultanas. Roll up length-wise. Cut into 12 pieces and lay in your prepared baking tray.
Cover and allow to proof once again for 30 minutes, then lightly brush the tops with melted butter.
Place in the oven for 30 minutes, until golden brown on top.
Whilst the buns are cooling, make the orange glaze. Mix together the icing sugar, melted butter, orange juice and zest. Pour over your cooling buns.
Enjoy with a warming masala chai latte :)
